Healthy Eating

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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Duck confit, beetroot and green bean salad


You'll need

2 bunches baby beetroot, trimmed, small leaves reserved 6 thyme sprigs 80 ml (1/3 cup) olive oil 300 gm kipfler potatoes, scrubbed and thickly sliced 4 confit duck legs 100 gm baby beans, blanched, refreshed, halved 1 head frisée, leaves separated ¼ cup coarsely torn flat-leaf parsley 1 tsp Dijon mustard 1 tbsp red wine vinegar

Method

  • 01
  • Preheat oven to 200C. Place beetroot on a large piece of foil, scatter with thyme, drizzle with 30ml oil, fold into a parcel and roast until tender (15-20 minutes). Peel, halve, keep warm.
  • 02
  • Meanwhile, cook potato in boiling salted water until tender (10-15 minutes), drain and keep warm.
  • 03
  • Heat a large ovenproof frying pan over medium-high heat, add duck, skin-side down, cook until crisp (5-6 minutes), turn, and transfer to oven until warmed through (4-5 minutes). Coarsely shred meat from bones, add to potato with beans, frisée, parsley, beetroot, reserved beetroot leaves and mustard. Drizzle with vinegar and remaining oil, season to taste, toss to combine and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2009

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